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Pane di soda per giorno di San Patrizio, Mars 17

irish soda breadSoda bread giorno di San Patrizio, Mars 17. Questa ricetta è stato consegnato a me da Terry che ha ritenuto di essere il meglio che aveva incontrato per il pane di soda. E, ha ragione.

Abbiamo cucinato questi pani un paio di volte e in massa, adattando la ricetta originale per garantire che si ottiene un risultato perfetto ogni volta!

Per prima cosa diamo un rapido sguardo a come soda bread irlandese venuto essere. L’Irlanda non ha un clima favorevole alla crescita farine di alta glutine che sorgono facilmente utilizzando lievito. Tuttavia, la cosiddetta ‘grano tenero’ Irlanda rispondono molto bene per l’utilizzo del bicarbonato di sodio e di questi pani sono noti come ‘pane panetteria’. Con la migrazione di molti irlandesi per il Nord America, dove il bicarbonato di sodio è chiamato semplicemente ‘soda’, il nome di ‘pane di soda’ entrato in uso.

Quando Terry prima mi ha consegnato la sua ricetta, ho notato che il pane di soda è fatto molto nello stesso modo come gli inglesi fanno focaccine. L’unica differenza è che la pasta per focaccine è più stabile. Si può vedere come sia facile fare focaccine con la nostra ricetta collaudata per Peach Yogurt Scones, adattato dalla ricetta originale abbiamo acquisito dal Savoy Hotel, Londra.

peach_yogurt_scones_marmalade_320

Biscotti e pane di soda sono probabilmente i pani più semplici si potrà mai fare quindi speriamo di avere un andare. Questo particolare pane soda è dolce, anche se è possibile adattarlo per fare un pane più semplice che sarebbe servito con il pasto principale e utilizzato per asciugare salse e sugo.

Giorno soda pane di questo dolce di San Patrizio è ottimo per la colazione e servire per un brunch veloce o un tè pomeridiano.

Ingredienti per un massimo di 16 porzioni

  • 3 tazze (375 grammi) di farina
  • 1 cucchiaio da tavola (15 grammi) di zucchero
  • 10 grammi di bicarbonato di sodio
  • 1 1/4 di tazza (300 ml) di latticello
  • Tazza di 1/2 (120 ml) salsa di mele non zuccherato
  • 2 cucchiai da tavola (30 grammi) di burro salato, a temperatura ambiente
  • 1/2 tazza (60 grammi) uvetta o mirtilli

irish soda bread

  1. In una grande ciotola, unire la farina, lo zucchero, il bicarbonato e il sale.
  2. In una piccola ciotola, unire il latticello, salsa di mele e burro.
  3. Aggiungere la miscela salsa di mele e frutta secca per la farina e mescolate con un cucchiaio o o mani, prima di aver formato un impasto che non è né troppo morbida né troppo ferma.
  4. Sformare su una superficie di lavoro pulita e impastare la pasta in un tondo, circa la larghezza della vostra mano e profondo come il pollice.
  5. Mettere l’impasto su un foglio di carta da forno, coprire liberamente con più carta e porre in frigo per 30 minuti. Se il vostro impasto non troppo morbido o impresa, in quanto poggia si distende in una cupola.
  6. Preriscaldare il forno a 375 F / 190 C.
  7. Ungete leggermente una teglia da forno.
  8. Posizionare la pasta sulla teglia e utilizzando un coltello affilato, tagliate Passaggio in alto per circa 1/4 “(1/2 cm) di profondità. Spennellate con del latte e posto nel centro del forno per 35 minuti o fino a quando uno stuzzicadenti inserito nel centro esce pulito. Se comincia a rosolare troppo velocemente, semplicemente tenda con qualche foglio.
  9. Togliere dal forno e lasciare raffreddare su una gratella.

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St. Patrick’s Day soda bread. This recipe was handed to me by Terry who considered it to be the very best she had come across for soda bread. And, she is right.

We have cooked these breads up a couple of times and en mass, adapting the original recipe to ensure that you get perfect results every time!

First let’s take a quick look at how Irish soda bread came to be. Ireland does not have a climate conducive to growing high gluten flours that rise easily using yeast. However, Ireland’s so-called ‘soft wheat’ respond very well to the use of bicarbonate of soda and these breads are known as ‘bakery bread’. With the migration of many Irish to North America, where bicarbonate of soda is simply called ‘soda’, the name ‘soda bread’ came into use.

st pats soda bread basket 320
Making soda breads for Surfdawg’s

When Terry first handed me her recipe, I noticed that soda bread is made very much in the same way as the English make scones. The only difference is that the dough for scones is more firm. You can see how easy it is to make scones with our tried and tested recipe for Peach Yogurt Scones, adapted from the original recipe we acquired from the Savoy Hotel, London.

peach yogurt scones marmalade

Scones and soda bread are probably the easiest breads you will ever make so we hope that you have a go. This particular soda bread is sweet, although you can adapt it for making a more plain bread which would be served with the main meal and used for mopping up sauces and gravy.

This Sweet St. Patrick’s Day soda bread is great for breakfast and serving for a quick brunch or afternoon tea.

Ingredients for up to 16 servings

  • 3 cups (375 grams) all purpose flour
  • 1 tablespoon (15 grams) sugar
  • 10 grams baking soda
  • 1 1/4 cup (300 mls) buttermilk
  • 1/2 cup (120 mls) unsweetened apple sauce
  • 2 tablespoons (30 grams) salted butter, at room temperature
  • 1/2 cup (60 grams) raisins or cranberries

irish soda bread

  1. In a large bowl, combine the flour, sugar, baking soda and salt.
  2. In a small bowl, combine the buttermilk, apple sauce and butter.
  3. Add the apple sauce mixture and dried fruit to the flour and stir, using a spoon or or hands, until you have formed a dough that is neither too soft nor too firm.
  4. Turn out onto a clean work surface and knead the dough into a round, roughly the width of your hand and as deep as your thumb.
  5. Place the dough onto some parchment paper, cover loosely with more paper and place in the fridge for 30 minutes. If your dough is not too soft or firm, as it rests it will relax into a dome.
  6. Preheat the oven to 375 F/ 190 C.
  7. Lightly grease a baking tray.
  8. Place the dough onto the baking tray and using a sharp knife, cut a cross into the top to about 1/4″ (1/2 cm) deep. Brush the top with some milk and place in the centre of the oven for 35 minutes or until a toothpick inserted into the centre comes out clean. If it begins to brown too quickly, simply tent with some foil.
  9. Remove from the oven and allow to cool on a wire rack.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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